Taste: nice strong flavor, roasted dark oolong (not to the point of charcoal flavors), maybe i’d say burnt sugar?(speculating) , i didnt quite sense chocolate + some “green oolong” flavors = nice mix. I cant really define the flavors but i enjoyed the balance. The “green” tannins come out when steeped longer, makes for some astringency. Not really “green”, but …a hint of greenness… like adding pepper to food. With the longer infusions, you get the astringency & tannins, but also a nice, pretty long lasting sweet aftertaste everytime – take that you fickle pu-erhs…. A bit less “rounded” than i imagined from my first time with qilan, did not find the “silk” i remember – then again, i may have not found the optimum infusion parameters, and i’m not sure the notes from my first qilan were completely right.

Overall: ok but the variegated flavor keeps it exciting.

WordPress editor can be quite irritating especially when not in the mood for its crap. I asked them why there’s no button for changing font size and i got some nonsense answers…so you have to go in the html editing mode and add some silly script that changed from last year… ok? … but theres a friggin “insert more” <-wtf is this for & a stupid “quote button” ; the underline button is not next to the other style buttons. there’s a stupid erase formatting button, when they could’ve put that in the formating dropbox. yah dont get me started mmkay…

had this at whole foods market, as always didnt take pic of tea leaf, so heres some area pics instead of Columbus Circle’s Time Warner Center,

cup 12oz $1.6

it was called “organic” …pass on that, and “wuyi oolong” …nice and…generic name,
for which reason i almost didnt buy- due to my previous experience with a wuyi (shui xian) oolong,
but it turned out alot different…

Flavor:
a deep smooth/silky/satin feeling, with a flavor i cant describe, pretty long lasting silky aftertaste
the astringency (not much) had notes of chocolate,
there was some minor roasted flavor,
didnt taste any green feels.

the leaf was about 1 cm cuts, mostly dark green mixed with brown

very good i liked it alot.

got home and internet-vestigated
i think its from rishi tea because ipot (the other sold in WF) doesnt have wuyi oolongs

had this at whole foods market, as always didnt take pic of tea leaf, so heres some area pics instead of Columbus Circle’s Time Warner Center, cup 12oz $1.6

Flavor:
a deep smooth/silky/satin feeling, with a flavor i cant describe, pretty long lasting silky aftertaste
the astringency (not much) had notes of chocolate,
there was some minor roasted flavor,
didnt taste any green feels.

the leaf was about 1 cm cuts, mostly dark green mixed with brown

very good i liked it alot.

got home and internet-vestigated
i think its from rishi tea because ipot (the other sold in WF) doesnt have wuyi oolongs

Method: 5g in 4oz + 180F water x ~ 40sec. then 40s, then 1min. or something like that. i didnt take notes.

Taste: first i smelled a nice “nutty” oolong then tasted it as well + some roasted sensations on the palate/tongue. Almost no astringency detectable in this infusion. There is no tobacco leaf/no heavy roasted-charcoal (shui-xian)/no green feel.
The first dark oolong i like… aside from that Qilan i keep re-dreaming about… one day, oh yes, one day ALL YOUR QILAN ARE BELONG TO ME.
By the 3rd infusion or hotter water i get some astringency and some present aftertaste but its not bad.

leaf looks like a wuyi, maybe smaller than the shui xian from WHF, but lighter/varied-green+brown in color.

steeped smells of some roasted wuyi, taste: roasted like the xiao hong pao, but not completely charcoaled like this other Shui Xian(from WHF) i had, today maybe my mouth was not clean but there might have been some sour? there was also a tendency toward some sort of smooth-silkyness -small and not the predominant sensation… it still reminded me of qi lan 🙂 yes i am obsessed… i luv qilan….*there i said it*

again, as i like to repeat myself like a broken record or a drunken monkey: roasted oolong tasting toasted not on my tongue to be tasted. like that? sounds like one of those tongue twisters ….its the 3:25am side of the brain.

leaf looks like a wuyi, maybe smaller than shui xian, but lighter in color

as soon as i put it in water a familiar smell came about: it was the roasted vapors as i remember from ShuiXian Wuyi.WHF

taste was a little better- the roastedness seemed to have some more complexity, didnot taste like charcoal, so its not as badly roasted as the shuixian. but i feel no sweetness or softness/silkyness as the qi lan

dont have much to use here, so i hope i infused it good…

concluzjn: roasted tasteing teas are not my flavor yet, … except the qilan 😛 man i got to get me some of that…

I love tea. These are my “tasting notes”, organized by type. Some have pictures (usually of tea… :D). “tea“ = alternative/original/westernized name VAR = varieties of that tea(tea) = additional varieties ^ = link to infoThank you for visiting, enjoy…

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